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Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, bubbly top studded with green and black olives. Baked at 375°F until golden and served hot with toasted baguette slices or crackers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Use softened cream cheese so the mixture turns smooth.
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella Divided; use 1 cup mixed in and reserve the rest for the top.
  • 0.5 cup grated Parmesan
  • 2 garlic Minced.
Olive and onion mix
  • 1 cup pimento-stuffed green olives Sliced.
  • 0.5 cup black olives Sliced.
  • 2 green onions Sliced.
Serving
  • 1 toasted baguette slices or crackers For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat your oven to 375°F and grease a small baking dish so the dip releases easily.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, Parmesan, and garlic until smooth.
  3. Fold in sliced pimento-stuffed green olives, sliced black olives, and sliced green onions.
Bake and serve
  1. Spread the mixture into the greased dish and top with the remaining shredded mozzarella.
  2. Bake for 22–25 minutes at 375°F until bubbly and golden on top, then serve hot.
  3. Serve immediately with toasted baguette slices or crackers for dipping.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before mixing. Store leftover dip in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 325°F until warmed through; freezing isn’t recommended due to texture changes. For a lower-fat option, substitute reduced-fat cream cheese and sour cream.